LUCKYDOG said:I had read somewhere about half sours or sours and it had mentioned leaving the lid off for a day or two then cap it for fermintation.
I made a quart last night to give it a go -- 4 cloves of garlic, 4 tobasco peppers, a good pinch of mustard seed a few pepper corns and a grape leaf -- all in a jar and filled with a 2to1 mix of vinegar to water. and hot water bathed it to seal -- I let it sit for a few days and check it out --
Chiliac said:I bought a bag of pickling cucumbers and everything else I need and didn't have, so I can give it a go tomorrow. Thanks for all your input, I'll post pics (if I succeed! ).
Caustic Casey said: